I love corn chowder just never make it enough. There are many different ways to do corn chowder but I especially like curry in mine. I think it gives great flavor to the soup. This is not a vegetarian version but you can omit the bacon and use vegetable stock as well. I do enough my corn chowder spicy so I usually use hot curry powder and including hot sauce at the end. The soup is even better the day after.
I got the idea to finally make corn chowder because it was time for another Secret Recipe Club “assignment!” Every month you get a name of a blog and you need to choose ANY recipe from that blog and then blog about that recipe by a date. It’s a secret because the blog owner does not know you are doing this until the reveal date. My secret blog this month was The Cookaholic Wife which is written by Nicole. Nicole had some great soup recipes on her site, and everyone knows I love soups. But then when I saw her recipe for Corn Chowder I knew I had to try it out. Since I really like curry in my corn chowder I made a few adjustments, but the soup was delicious.
Corn Chowder
Adapted from: The Cookaholic Wife
Yields: serves 6 | Prep Time: 45 minutes | Cook Time: 30 minutes
olive oil
1 green pepper
1 red pepper
3 ears of corn, kernels removed from the cobs (or 2 cups of frozen corn)
2 tbsp salted butter
2 strip of bacon chopped
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves of garlic
1 cup chicken stock
2 medium potatoes, peeled and cut into 1” cubes
1 tsp oregano
1 bay leaf
1 tsp celery salt
1 tsp paprika
2 tsp curry
1 tsp mustard powder
salt and pepper
2 cups half and half
hot sauce, optional
1/2 tsp parsleyPreheat oven to broil. Line a cookie sheet with foil. Drizzle olive oil over the green, red pepper, and broil until slightly browned 4-7 minutes. Remove the green and red pepper but turn the oven to 350 F. Wrap the corn in foil and put them in the oven for 30 minutes to roast.
Once the corn is done remove the kernels from the corn by standing a corn cob vertically over a large, shallow pan (like a roasting pan). Using a sharp knife, use long, downward strokes of the knife to remove the kernels from the cob. Use the edge of a spoon to scrape the sides of the cob to remove any remaining pulp. You can also use frozen corn if you wish.
In a large pot, melt the butter over medium heat. Add the bacon strips . Add the onion, carrot, celery, garlic and carrot and cook for 10 minutes or until tender.
Chop the green and red pepper and add to the pot along with the corn. Cook about 5 minutes. Or until the corn is thawed if using frozen corn.
Add the chicken stock, potatoes, oregano, bay leaf, celery salt, paprika, curry, mustard powder and salt and pepper. Bring to a boil. Reduce the heat to low, cover and let simmer for 10 minutes.
Stir in the half and half cook for 5 minutes until heated through.
Season with additional salt if necessary – the potatoes will take a lot of the salt and add hot sauce if desired. Sprinkle with parsley before serving.
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Melissa@IWasBornToCook says
November 7, 2011 at 5:19 amThis soup looks fantastic! Curry is definitely an interesting addition.
Cookaholic Wife says
November 7, 2011 at 6:36 amSo glad you liked it! I would have never thought to add curry to it.
Oh, It's Just Perfect! says
November 7, 2011 at 8:50 amIn this weather, soup is all that I want!!
Lisa~~ says
November 7, 2011 at 10:03 amYour corn chowder looks and sounds amazing, I’m saving this one.
If you haven’t already, I’d love for you to check out my SRC recipe this month: Pork Belly Soup with Collard Greens.
Lisa~~
Cook Lisa Cook
Nutmeg Nanny says
November 7, 2011 at 11:41 amI love corn chowder! This soup looks great for the upcoming winter….yum!
sara says
November 7, 2011 at 12:17 pmCurry powder in corn chowder sounds amazing! What a great idea! 🙂
Barb @ Mom's Fridge says
November 7, 2011 at 12:46 pmI love corn chowder! This looks amazing!
carolinaheartstrings says
November 7, 2011 at 4:23 pmThat looks just wonderful. Perfect for this cool fall weather. Come visit us. We have a terrific pumpkin cheesecake today.
Barbara @ Barbara Bakes says
November 7, 2011 at 6:22 pmI haven’t tried corn chowder with curry. Sounds like a delish addition!
Mary says
November 7, 2011 at 6:49 pmThis looks like a great chowder, Ewa. I’ve never made it either. I have it on my list for this winter though. You’ve made me crave it again!
Lisa @ Sweet as Sugar Cookies says
November 7, 2011 at 10:59 pmI just love corn chowder!
Beth says
November 8, 2011 at 5:11 amWhat a gorgeous chowder! I’d love to try that recipe.
Margaret says
November 8, 2011 at 8:11 pmLOVE corn chowder and this one looks tasty!! Need to make it soon.
Splendid Willow says
November 9, 2011 at 10:31 amDid you say you wanted me to come over and fluff some sofa pillows this week? I am coming – if there are some leftovers!
Corn AND crab = yummy!
Hugs
Mon
Shelby says
November 9, 2011 at 4:18 pmThis corn chowder looks awesome and sounds really delicious. A little shrimp in there would be a good idea too!
Amber | Bluebonnets & Brownies says
November 10, 2011 at 7:18 amAbsolutely stunning. I’d love to have it for lunch today!
Sylvie @ Gourmande in the Kitchen says
November 10, 2011 at 11:52 amA little curry sounds great with this soup.
Nisrine says
November 10, 2011 at 1:48 pmI do love a good corn chowder and this one looks delightful!
Feast on the Cheap says
November 10, 2011 at 2:41 pmOne of my all-time favorite comfort soups. My mom’s corn and crab chowder is literally to-die for. If you ever get a hankering again, you have to give it a whirl. It’s life-changing…Ok, not life-changing, but dinner-changing
Delishhh replied: — November 10th, 2011 @ 3:48 pm
Ok i will have to try it now you convinced me 🙂 I am going to your site to look for it!
Nami | Just One Cookbook says
November 10, 2011 at 11:22 pmI love corn chowder and have tried many recipes (I recently cooked a new one too). I have to bookmark and try your version. Yours have herbs and curry powder in it and I already can tell this is going to taste good!
brandi says
November 11, 2011 at 8:36 amgorgeous! i love corn chowder. it’s so filling and sweet
Susie says
November 11, 2011 at 2:58 pmHaving a Twilight moment (the 70’s show, not vampires) I am reading SRC blogs and I have corn chowder on the stove. I added spicy roasted shrimp…such a great dish to tweak!
Marla says
November 11, 2011 at 6:59 pmSuch a lovely soup for the chilly weather 🙂
Lisa says
November 12, 2011 at 12:04 pmOh, what I wouldn’t give for a bowl of your beautiful corn chowder, right now! The addition of curry is genius! I’m definitely filing this one away for Winter dinner with Naan and ghee! Amerucan comfort meets India – fantastic SRC choice and fantastic twist!
Katherine Martinelli says
November 12, 2011 at 2:58 pmYum I love corn chowder and also don’t make it enough!! Great src pick, this looks delicious!
Stephanie says
November 13, 2011 at 8:43 pmFun– oddly enough, I’ve never paired curry and corn. All the root vegetables, but not corn. I’ll have to try it. Beautiful photo!
Magic of Spice says
November 15, 2011 at 10:28 amCurry is a wonderful addition here…will have to try that 🙂 Gorgeous chowder!
Cooking Rookie says
November 16, 2011 at 3:51 ammmmm… I love corn chowder! I hope my next assignment will be your blog and I will make this recipe too.. Actually, I think I won’t wait for the next assignemnt, I’ll just make it and that’s that ;-).
By the way, I see the Pinterest button on your site. I just recently discovered Pinterest myself, it’s such a cute little site, isn’t it? In any case, I just opened a board for my favorite food blogs, and I am adding your blog there 🙂
Delishhh replied: — November 21st, 2011 @ 2:43 pm
Pinterest is awesome – i can spend hours there 🙂
grantcheryl18 says
November 18, 2011 at 9:38 pmI have not yet tried this corn chowder. But looking at the picture and reading the recipe makes me crave to taste this! I think this will be tasting good! Thank you for sharing..